Pumpkin Seeds are rich in zinc, magnesium and plant based omega-3s. But, did you know they make a pretty amazing tasting pesto? Well they do! They almost taste cheesy, and they make a very creamy pesto dip!

This recipe is currently my new favorite dip/spread! It’s quick and easy to make!

Stuffing has always been my favorite part of the Thanksgiving meal since I was a child. I used to be an Organic Artisan Bread Baker and sold my breads to the local co-op. I have had a serious love affair with really good homemade breads. Some of my fondest memories are of my mother’s homemade bread and how it made the kitchen smell. When my Mom went back to work when her children got older, my Pop took over the bread making. He used his own honey from the bees in the back yard to make his bread. Since going strictly Paleo almost three years ago, and then Paleo within an SCD Low FodMap template after discovering I had SIBO, I missed bread. I missed it more at first, and now I only miss it during special occasions when it is more the memories and emotional longing, because I am truly happy and feel amazing with my lifestyle and eating. However, I am making this spectacular stuffing for Thanksgiving using Pumpkin Seed Blender Bread. It is absolutely allowed because the flour is pumpkin seeds! I found the recipe on fellow blogger Danielle of Its a Love/Love Thing’s website that ishere. I made a few modifications taking out the sweetness of the bread, which is a very good loaf, and made it savory for use as a stuffing bread to create a stuffing recipe. You can feel truly good about this stuffing. The pumpkin seeds add so much pure nutrition. They are rich in magnesium, zinc (which is important for prostate health), may improve insulin regulation, contain phytoestrogens, tryptophan (so if you are having turkey too, you will get a good amount of that and should sleep like a baby), and healthy fat. But really, it is simply a delicious, traditional stuffing that you will love. No need to tell anyone how good it is for them, unless you want to, because they will “gobble” it up!

Bread Stuffing SCD Paleo

Directions:

Make bread as directed on Danielle’s website here omitting the honey, vanilla and cinnamon and adding 1 teaspoon each of thyme and sage and a 1/2 teaspoon of black pepper.

Stuffing Ingredients:

3 Cups Cubed Pumpkin Seed Bread (1/2 inch cubes)

3/4 Cup Finely Diced Fennel Bulb

3 Green Onions, sliced, green parts only

2 Cups Packed Baby Spinach

2 Eggs

1 Cup Chicken or Turkey Broth (homemade if you have it)

2 Tablespoons Olive Oil or Duck Fat

1 Teaspoon Dried Parsley

1 Teaspoon Dried Thyme

1 Teaspoon Dried Sage

1/2 Teaspoon Black Pepper

1/2 Teaspoon Himalayan Pink or Sea Salt

Directions: Grease a small casserole dish, about a quart sized. Preheat oven 350º degrees. Place your bread cubes in a large bowl and set aside. In a dutch oven or heavy sautee pan add olive oil or duck fat over medium-high heat. Add the diced fennel and green onion, and cook for five minutes until the fennel is tender. Stir in the salt, pepper, thyme, sage and parsley. Add the spinach and stir until wilted.

In a small bowl whisk together the eggs and broth. Fold them into the bread cubes, then add the sauteed vegetable mixture and incorporate that evenly. Pour the stuffing into your casserole dish, spread evenly in the pan and bake for 30 to 40 minutes until internal temperature measures 165º degrees and/or it is set. Mmmmmm, Stuffing!

Sometimes I just gotta have something crunchy! Crackers are especially nice, because I like something to go with the crunch, if I am not eating them plain for a quick crunch fix. You can dress up a cracker with toppings. I personally like to pile them with meat and veggies or eat them with a salad. Some of the benefits of pumpkin seeds are healthy fat, magnesium, zinc, tryptophan, and studies also show they aid in hair growth. Sunflower seeds contain many beneficial vitamins as well, including B vitamins and vitamin E.

This recipe for crackers is free of all major allergens, no nuts, dairy, soy, gluten, grain, and they are easy and fast.

Sunflower Pumpkin Seed Crackers

You will need a high speed blender or food processor to grind the nuts into flour, two parchment lined cooking sheets, and a rolling pin if you want them thin.

Directions: Pulse the seeds in a blender or food processor until you have a very fine flour consistency. Transfer the ground seeds to a bowl. and add the salt. Next Whisk egg and incorporate it into the nut flour mixture. Melt the coconut oil and tahini in the microwave together for ten seconds then whisk to incorporate, whisk in the lemon juice to the coconut oil mixture. Add the liquid ingredients to the nut flour, egg mixture and stir vigorously until a ball forms and the ingredients are thoroughly blended.

Divide dough in half, form into balls and place on two separate pieces of parchment paper. Top each sheet with another piece of parchment paper to roll them thin and keep the dough from sticking to your rolling pin. Roll or pat each cracker round out until 1/4 inch thick. Take off the top parchment paper and bake in the oven 325º degrees for 15 minutes until golden brown. After they cool, break into pieces. Store cooled in an airtight container.

About Me

Hello! I am Sandra, and I am Mom to five, wife and now a grandmother (Mimi) of two grandsons, and a pug Mom! I started this blog as a place to record recipes I was making for myself after being diagnosed with SIBO and low thyroid. I had no idea what I was going to eat and how I would feed my hungry husband and children. I went to school for Health Coaching after I started recovering at Institute for Integrative Nutrition. I wanted to have recipes the whole family would enjoy, that were healthy, tasty and made with ingredients that promoted digestive healing and overall health. Taking real food and creating delicious recipes is something I love to do. I believe nutrient dense food gives the body the best sources to be vibrant, healthy, prevent disease, and maintain great energy as well as heal. I am excited to share with others delicious food recipes and tips!

Note:

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